Salsa Verde Chicken & Rice Skillet Recipe
Salsa Verde Chicken & Rice Skillet is a flavorful one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, black beans, roasted corn, and aromatic spices, all cooked with rice in a savory broth. Topped with melted Monterey Jack cheese and fresh cilantro, this hearty and comforting dish is easy to prepare, perfect for a weeknight dinner that satisfies with bold Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
Spices
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Toppings (Optional)
- 3 tbsp cilantro, chopped
- Avocado, sliced
- Red pepper flakes
Instructions
- Heat the oil: Add 1 tablespoon of extra virgin olive oil to a large skillet or pan and heat it over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add the minced garlic cloves and diced yellow onion to the heated pan. Cook until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
- Add spices: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spice mixture over the garlic and onion, stirring well to coat and release the flavors, cooking for another 1-2 minutes.
- Add remaining ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice into the skillet. Stir everything together to evenly combine all the ingredients.
- Bring to boil and simmer: Increase the heat to bring the mixture to a boil. Once boiling, cook for 2-3 minutes, then reduce the heat to low and cover the skillet with a lid. Let it simmer for 15 minutes, allowing the rice to absorb the liquid and the flavors to meld.
- Check rice doneness: After 15 minutes, check if the rice is fully cooked and tender. If not, cover and simmer for an additional 5-10 minutes as needed until rice is done.
- Melt cheese: Once the rice has absorbed all the liquid and is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, then cover the skillet again and let it sit for 2-3 minutes to allow the cheese to melt.
- Add final toppings: After the cheese has melted, sprinkle chopped cilantro over the dish. Optionally, add sliced avocado and a pinch of red pepper flakes for extra flavor and texture.
- Serve and enjoy: Spoon the salsa verde chicken and rice skillet onto plates or bowls and enjoy this warm, flavorful, and comforting meal.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast.
- If you prefer a spicier dish, increase the amount of diced green chiles or add more red pepper flakes.
- Use low-sodium chicken broth to reduce the overall salt content.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If the rice is not fully cooked after simmering, you can add a little more broth or water and continue cooking until tender.
Keywords: Salsa verde chicken, chicken and rice skillet, one-pan meal, Mexican chicken recipe, easy dinner, rotisserie chicken recipe
